Classic French crêpes are simple to make. With this basic recipe you can enjoy sweet or savoury homemade crêpes with your favourite fillings.
Add the remaining 2 cups of milk (500 ml) and melted butter and mix until completely smooth. Let stand at room temperature for 30-60 minutes or refrigerate up to 1 day; stir for a few seconds before using.
Note: Resting the batter allows the flour to fully absorb the liquid and gives the gluten a chance to relax. If making a day ahead, you may need to add a little more milk to thin.
Heat a medium-sized non-stick skillet (20-22 cm) over medium heat (for the LeMax grill, level 8). Lightly coat with butter or ghee.
If you're not serving them right away, let the crêpes cool, then cover the stack of crêpes with plastic wrap and refrigerate for up to 3 days. Leftovers can be easily be reheated.
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